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fettucine garlic salt cayenne pepper non-fat cream tarragon onion white wine grated cheese crabmeat Gruyere
Viewed: 11 - Published at: 2 years agoIngredients
- 8 ounces dried fettucine
- 1 T butter
- 2 cloves garlic, minced
- 1 T flour
- salt and black pepper to taste
- 1/2 teaspoon cayenne pepper
- 1.5 cups non-fat cream
- 1 tsp tarragon
- 1 onion, minced (optional)
- 2 T. white wine (optional)
- 1/2 cup grated cheese*
- 8 ounces crabmeat, flaked
- *Parmesean, gruyere, or other
Method
- Cook pasta as directed until al dente; drain. Keep warm and covered.
- Meanwhile, melt the butter in a large saucepan over medium heat.
- Add the minced garlic (& onion) and cook until garlic releases its
- aroma, about 2 minutes, being careful not to let the garlic brown. Stir
- in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook,
- stirring constantly for about 2 minutes. (Add wine, if using.) Add the
- cream. Stir over medium heat until slightly thickened, about 3 minutes.
- Add the cheese. Stir until cheeses melt and mixture is smooth. Mix in the
- crabmeat and continue cooking until crabmeat is heated through, about
- 3 minutes. Divide the fettucine among 4 bowls & top with the crab sauce.
